If you've ever been to Savory's warehouse for a meeting, you've likely had one of Mary's famous scones. In fact, employees wish for guests to visit so they can gobble up any leftover scones. Here, we used Mary's base scone recipe and took it in three different flavor directions. Make a batch of each and you'll have a variety of flavors to offer a house full of guests.



Ingredients

  • For base dough:

  • 2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1 tsp. kosher salt
  • 12 Tbsp. cold unsalted butter, diced
  • 2 extra large eggs, lightly beaten
  • 1/2 cup cold heavy cream
  • 1 egg, beaten with 2 Tbsp. milk or water
  • For Cherry Orange Vanilla Scones:

  • 3 Tbsp. Vanilla Bean Sugar
  • 1 orange, zest grated and juiced
  • 1/2 cup dried cherries
  • 1 Tbsp. all-purpose flour
  • 1 cup confectioners’ sugar
  • 2 Tbsp. orange juice
  • 1 tsp. vanilla bean paste
  • For Tropical Scones:

  • 3 Tbsp. granulated sugar, divided
  • 1 Tbsp. Barrier Reef Caribbean Style Seasoning
  • 1/2 cup diced dried mango and/or pineapple
  • 1 Tbsp. all-purpose flour
  • 1 cup confectioners’ sugar
  • 1/4 cup shredded coconut
  • 1/2 tsp. coconut extract
  • 2 Tbsp. milk or water
  • For Savory Cheese Scones:

  • 1 Tbsp. Herbes de Provence
  • 1 1/4 cups shredded Gruyere cheese (about 6 oz.), divided
  • 1 Tbsp. all-purpose flour

Notes

The base scone recipe makes one batch of one of the flavor options listed. The recipe easily doubles and the dough can be refrigerated for a few days or frozen for up to a month.

Directions

Preheat oven to 400 degrees. Choose the flavor option you’re making and get those ingredients plus the base dough ingredients ready to go.

In the bowl of an electric mixer, combine flour, baking powder and salt for the base dough. Then add these ingredients based on the flavor option you’re making:

  • For Cherry Orange Vanilla Scones: 2 Tbsp. of the Vanilla Bean Sugar and the orange zest
  • For Tropical Scones: 2 Tbsp. of the granulated sugar and the Barrier Reef Caribbean Style Seasoning
  • For Savory Cheese Scones: Herbes de Provence

Add the diced butter and mix on low until butter is about the size of peas. Combine the 2 extra large eggs with the cream and slowly pour into the flour-butter mixture with the mixer running on low speed until just blended. The dough should be lumpy. Then add these ingredients based on the flavor option your making:

  • For Cherry Orange Vanilla Scones: Cherries tossed with 1 Tbsp. flour
  • For Tropical Scones: Dried mango or pineapple tossed with 1 Tbsp. flour
  • For Savory Cheese Scones: 1 cup of the shredded cheese tossed with 1 Tbsp. flour

Mix dough on low speed until additions are blended in and a smooth dough forms. Transfer dough to a well-floured surface and knead it into a ball. Roll dough to about ¾-inch thick. Use a 3-inch round cutter to cut out circles of dough. Transfer cut scones to parchment-lined baking sheets. Combine remaining scraps, roll out and cut again to get as many scones as possible out of the dough.

Brush tops of scones with the beaten egg and milk mixture. Then sprinkle with these ingredients based on the flavor option your making:

  • For Cherry Orange Vanilla Scones: Remaining 1 Tbsp. Vanilla Bean Sugar
  • For Tropical Scones: Remaining 1 Tbsp. granulated sugar
  • For Savory Cheese Scones: Remaining ¼ cup cheese

Bake scones for 20 to 25 minutes until golden brown and firm to the touch in the middle. Allow scones to cool for 15 min. on the baking sheet while you prepare a glaze based on the flavor option you’re making:

  • For Cherry Orange Vanilla Scones: Mix confectioners’ sugar with orange juice and vanilla bean paste until smooth.
  • For Tropical Scones: Mix confectioners’ sugar with shredded coconut, coconut extract and water or milk until smooth.
  • For Savory Cheese Scones: No glaze, since the melted cheese is the topping.

Drizzle scones with glaze and serve.

Yields

7 to 8 scones

Thanks To

Mary Johnston, Savory Franchising Team (adapted from Ina Garten’s Cranberry Orange Scones recipe)

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Savory Spice Shop Ingredients
Salt Kosher $6.65
Vanilla Bean Sugar (Salt-Free) 2 floz bottle $5.60
Vanilla Bean Paste -2floz $6.95
Barrier Reef Caribbean Style Seasoning (Salt-Free) 1 oz bag $2.85
Coconut Extract Natural -2floz $6.15
Herbes de Provence (Salt-Free) 1/2 oz bag $2.75
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